In food processor or blender, purée 1/2 cup each coarsely chopped fresh dill, mint and flat-leaf parsley, 1/2 cup crumbled feta cheese, 1/3 cup olive oil, 2 cloves garlic and 2 green onions, chopped, until smooth. Stir in 1/2 cup 2% plain Greek yogurt. Season with pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 1 cup.